Peel and finely dice the onion and garlic and finely slice the red chillis.
Heat a saucepan over a medium heat and add a splash of sunflower oil. Cook the onions until soft before adding the garlic, paprika and chopped chillies. Cook for a further minute and then add the cider vinegar and reduce by half. Stir in the brown sugar, ketchup, Worcestershire sauce, mustard and tomato juice and bring to the boil before lowering the heat and leave to simmer gently for 30 minutes until reduced to a thick sauce consistency.

Chef's tip

«Vary the herbs and spices that you put in your BBQ sauce to create your own unique flavour. Try smoked paprika, cumin, or even infuse with coffee beans!»